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Shanghai Fried Noodles

By Galen Lau
Adapted from this recipe at

Yields: 2-4 servings


For the pork & marinade:

  • 6 oz. lean pork, sliced into ¼” strips
  • ¾ teaspoon cornstarch
  • ½ teaspoon light soy sauce
  • ⅛ teaspoon dark soy sauce
  • 1 teaspoon Shaoxing wine
  • Pinch of sugar

For the rest of the dish:

  • 3 tablespoons oil, divided
  • 8 shiitake mushrooms (fresh or dry – you have to soak them first if they’re dried), thinly sliced
  • 1 lb. Japanese-style Udon noodles
  • 2½ teaspoons dark soy sauce
  • 2½ teaspoons soy sauce
  • ¼ teaspoon sugar
  • 1 ½ cups bean sprouts, or 1 small bunch choy sum or baby bok choy
  • Dark vinegar (optional)


  1. Mix together the pork and marinade ingredients and set aside for 5-10 minutes while you prepare the other ingredients.
  2. Heat a tablespoon of oil in a wok over high heat. Add the pork, andstir-fry until browned. Turn down the heat, remove the pork from the wok and set aside.
  3. Add a couple more tablespoons of oil to the wok and sauté the mushrooms for about 2 minutes using medium heat.
  4. Break up the noodles gently with your hands and add them to the wok. Add the soy sauces, sugar, sprouts or choy,and the pork. Stir-fry everything together. Some people like to add a few drops of dark vinegar right before eating. Serve hot.